Tuna Poke Recipe

“I’m a water child. This feeds the diver in me.”

Servings: 4
Prep time: 10 minutes
Total time: 1 hour

Ingredients

1 tablespoon freshly grated ginger
1 purple scallion, thinly sliced
1 green scallion, thinly sliced
½ Maui onion, thinly sliced
½ pound|225 grams Bigeye tuna, cut into ½-inch cubes
3 tablespoons high-quality soy sauce
3 tablespoons high-quality sesame oil
1 tablespoon organic cane sugar
togarashi powder, to taste
sesame seeds, to taste
fresh cilantro, to taste
cooked white rice, to serve

Directions

1. Place the freshly grated ginger into a large bowl. Finely slice the scallions and the onion, and toss into the bowl.
2. Cut the tuna into cubes, approximately ½-inch. Toss into to the bowl and add the soy sauce, sesame oil, cane sugar, togarashi spice, sesame seeds, and cilantro to taste. Adjust the seasoning to your liking.
3. Let it set in the icebox (refrigerator) for approximately 1 hour, or until chilled. Serve over rice and enjoy.

From Action Bronson’s Hawaiian Getaway

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.